Reserve Now • Reservations Required
Al Fresco Lunch
Private lunch prepared by Estate Chef Neil Corsten – who brings 15 years of Michelin-starred Chef experience – featuring ranch-grown produce, herbs, and olive oil, highlighting local, artisanal, farmstead meats and cheeses.
- Served overlooking the garden, vineyard and heart of Sonoma Valley, conditions permitting, otherwise candlelit in the dining room.
- Advance reservation required. Included on offered days booked at culinary inclusive rate.
- Thursday-Sunday; Blackout dates apply. Suspended in the off season.
- Three Courses 12pm-4:30pm, $65 / Person for Lunch, $95 / Person for Lunch with Estate Wine Pairings.
- Chef’s choice menu. Please notify us of any dietary restrictions.
Cheese & Charcuterie Board
Farmstead and Artisanal Local Selections
- Highlighted selections from extraordinary local producers
- Seasonal ranch-grown selections, jam, chutney or honey, house crackers
- Designed to Pair with a Bottle of Estate Wines or Estate Wine Flight
- $50 / serves two.
Ranger 4×4 Tour
Guided Regenerative Vineyard and Farm Tour
- Ranch History, Stewardship & Regenerative Farming
- Visit and Feed the Animals
- Explore the Vineyard Blocks
- Polaris Ranger open air side by side vehicles hold up to 5 guests. Not all sites may be included in every tour.
- 45 min – 1 hour experience
- Available by reservation, 9am-3pm, pending availability. Please book early.
- $85 per vehicle plus service fee.
Estate Wines
Estate Grown Wines Available By:
- Self-Guided Wine Flight $40/ Person
- Poured by a Knowledgable Team Member
- or
- By the Bottle varies in Price $30-$56
ABOUT CHEF NEIL
Chef Neil Corsten brings 15 years of Michelin-starred Chef experience to our culinary program. Inspired by the authenticity of the ranch, he enjoys the hyper-seasonality of cooking, with a plant forward approach. Keeping everything on the plate and along courses in context. He loves the spontaneity of what comes out of the garden each day, and letting the quality of the product carry the dish through…. i.e.”you can’t improve a peach” philosophy. Sourcing much of his ingredients from the soil at Beltane, his options now include regeneratively farmed produce, heirloom stone fruit, organic olive oil, honey, herbs, wild foraged items and free range farm eggs: To accompany artisanal and farmstead meats, cheeses and fish from the relationships he has curated during his career.